Double Chocolate Mint Chip Cookies

1 1/2 c Mint- Chips; *

1 1/4 c Flour; Unbleached

3/4 t Baking Soda

1/2 t Salt

1/2 c Butter; Softened

1/2 c Brown Sugar; Firmly Packed

1/4 c Sugar; Granulated

1/2 t Vanilla Extract

1 ea Egg; Large

1/2 c Nuts; Chopped

* Use 1 10-oz bag of Nestles Toll House Mint- Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks.